Posts Tagged ‘baking illustrated’
I have been dabbling in baking for quite some time, and I’ve had some OK breads like ciabattas and country loaves. However when it comes to sandwich loaf, struggle is the right word representing the outcome. More than anything, the outlook never matches with store bought ones; I never have one rises really well.
That is why I decide to practice baking sandwich loaf with same recipe, at least ten times, without too much of high expectation. The first goal is to have right shape which is only by proper implementation of fermentation.
And the one in the picture above is the third one. I have been baking with same recipe about once in a week. The recipe is originally from <Baking Illustrated>, but I adjust the amount of all purpose flour to add whole wheat flour with the ratio of 3:1. The recipe calls for milk, but I substitute it with water since but I wanted to test it out with water first.
The most important feature of the recipe is that you use the oven for fermentation to make it rise rapidly. I don’t have real good sense to recognize when I finish the second fermentation, which is for the shape, and I guess I got it a little better this time. This one looks real store bought sandwich bread at least by appearance. Unfortunately, the texture lack a bit as it felt a bit dry and crumbly. However, I was satisfied at the the shape was right. This one stayed about 5~10 minutes longer in the oven that I originally intended, until when I had the oven heat around 130 degree Celsius or so. For next one, I am planning to try cold rise for the first fermentation. I like to do cold rise, but never done for the sandwich loaf.